A white chocolate pastry cream that is great for your repertoire, as it’s a stable and tasty filling. The small balls on these cakes are white chocolate Crème Pâtissière.
- 4 egg yolks
- 25gr sugar
- 30gr flour
- 325gr milk
- 40gr sugar
- 1 tsp vanilla extract
- 60gr white chocolate
Combine the yolks and sugar in a bowl. Which until very fluffy, then add the flour and whisk some more.
Meanwhile, heat the milk, remaining sugar and vanilla in a thick based sauce pan. When it boils, add it to the whipped yolks while whipping continuously.
Pour the egg mixture back into the pan and simmer for 2 minutes while stirring very well.
Stir in the white chocolate. Turn off the heat. Place some clingfilm on the Crème Pâtissière, pushing it onto the custard. This prevents a skin from forming. Leave to cool.